The ultimate New York Cheesecake is creamy, smooth, and totally decadent. I love nothing more than a dreamy slice of strawberry-covered silky soft cheesecake. With that said. Here are a 7 of my favorite cheesecake recipes to tempt you.

This post will guide you through making the perfect New York Cheesecake and includes pro tips to get that sought-after velvety texture and other best results.

1. Classic New York Cheesecake

Here is my favorite recipe for the perfect, classic New York Cheesecake. This is an excellent place to start if cheesecakes are new to your baking repertoire.
This method follows a very traditional cheesecake making process.

• Preparation time: 30 minutes
• Baking time: 75 minutes minutes
• Cooling time in oven: 1 hour
• Chilling time: 4-12 hours
• Tin size: 7-inch round springform tin

Method:

1. Preheat your oven to 350°F (180°C). Grease the springform pan and line the bottom with baking paper. Wrap 2 sheets of aluminum foil around the cake tin. This prevents water from seeping into the cheesecake while it bakes in the water bath.
2. Make the base: In a mixing bowl, crush the graham cracker crumbs and combine them with melted butter, salt, and sugar. Press the mixture into the bottom of the prepared pan to form the crust. The crackers should line the base and sides evenly and firmly press down. Bake the base for 10 minutes and set aside to cool.
3. Make the filling: Reduce the oven temperature to 325°F (160°C). In a separate large mixing bowl (or a stand mixer), beat the cream cheese and sugar together until smooth and creamy.
4. Add the sour cream, lemon, and vanilla extract to the cream cheese mixture and beat until well combined.
5. Add the eggs, one at a time, beating well after each addition.
6. Pour the batter into the prepared crust and smooth the top with a spatula.
7. Place the tin in a large roasting tray – the sides of the tray must be wider than the sides of the cake tin. Pour hot water into the tray until it reaches a few inches up the sides of the cake tin.
8. Bake: for about 75 minutes. Turn the oven off but keep the cheesecake in the oven. Open the oven slightly and use a wooden spoon to keep it slightly ajar. Allow the cheesecake to come down to room temperature slowly in the oven. This should take about 1 hour.
9. Remove it from the oven and its water bath.
10. Once cooled, refrigerate for at least 4 hours or overnight before serving. Serve chilled.

Ingredient notes

• Butter: Use unsalted butter. Remove the salt from the base recipe if you only have salted butter.
• Cream cheese: Use a full-fat cream cheese at room temperature. It is important that the cream cheese is soft and at room temperature to ensure a smooth filling.
• Sour cream: Regular cream can also be used.
• Filling ingredients: They should all be at room temperature.

Tips for making baked cheesecakes

• Creating graham cracker crumbs. Make the crumbs by placing the crackers into a bag and crushing them with a rolling pin. Alternatively, crush them in a food processor. Use the pulsing function to do this so they aren’t completely fine. Once the butter is added, the crumbs should resemble wet sand.
• Air bubbles in filling. Make sure any bubbles or air pockets are popped before baking the cheesecake.
• Slicing the cake. Use a sharp knife dipped in hot water to cleanly slice and serve the cheesecake.
• Don’t overmix the filling. Overmixing can contribute to a cracked surface.

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2. Baked Blueberry & Lemon Cheesecake

Fresh blueberries and lemon are a delicious combo. This easy, light cheesecake recipe is so good you have to try it! This recipe is slightly different from the classic cheesecake recipe in that it doesn’t require a water bath.

• Preparation Time: 30 minutes
• Baking Time: 1 hour 30 minutes
• Chilling Time: 4 hours or overnight
• Tin Size: 9-inch springform pan

Method:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with baking paper.
2. Make the base: In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. Make the filling: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the lemon zest and lemon juice until fully incorporated.
6. Gently fold in the blueberries.
7. Pour the filling over the crust in the pan and smooth the top with a spatula.
8. Bake in the oven for 1 hour 30 minutes, or until the edges are set, and the center is slightly jiggly.
9. Make the topping: In a saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat until the blueberries soften and release their juices, about 5 minutes.
10. Stir in the cornstarch mixture and continue to cook for another 2 minutes until the mixture thickens. Remove from heat and let it cool.
11. Once the cheesecake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.
12. Spread the cooled blueberry topping over the slightly cooled cheesecake.
13. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight to set.
14. Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.

Ingredient notes

• Blueberries: Use fresh blueberries if possible.
• Lemon juice: Freshly squeezed lemon juice is best.

3. Baked Cheesecake With Strawberries

This is a heavenly recipe for a soft, silky baked cheesecake with a fresh homemade strawberry topping. There is nothing that screams “Summer in NYC” louder than this cheesecake recipe.

• Preparation time: 30 minutes
• Baking time: 1 hour 30 minutes
• Chilling time: 4 hours or overnight
• Tin Size: 9-inch springform pan

Method:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with baking paper.
2. Make the base: In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. Make the filling: In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Pour the filling over the crust in the pan and smooth the top with a spatula.
6. Bake in the preheated oven for 1 hour 30 minutes, or until the edges are set, and the center is slightly jiggly.
7. Make the topping: In a saucepan, combine the fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and become soft, about 5 minutes.
8. Stir in the cornstarch mixture and continue to cook for another 2 minutes until the mixture thickens. Remove from heat and let it cool.
9. Once the cheesecake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.
10. Spread the cooled strawberry topping over the slightly cooled cheesecake, ensuring an even distribution.
11. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight to set.
12. Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.

Ingredient notes

• Strawberries: Fresh strawberries are best for this recipe. Choose ripe ones, bursting with flavor and color. Frozen strawberries won’t have the same result as fresh ones.

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4. Baked Chocolate and Cardamom Cheesecake (With Chocolate Base)

I’ve never met a chocolate New York cheesecake I didn’t like; this one is no exception. The little cardamon touch brightens this recipe and gives it a grown-up feel.

• Preparation time: 30 minutes
• Baking time: 1 hour 30 minutes
• Chilling time: 4 hours or overnight
• 9-inch springform pan
  

Method

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. In a bowl, mix the chocolate cookie crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the chocolate base.
3. In a large mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the melted semi-sweet chocolate and ground cardamom until fully incorporated.
6. Pour the filling over the chocolate base in the pan and smooth the top with a spatula.
7. Bake in the preheated oven for 1 hour 30 minutes, or until the edges are set, and the center is slightly jiggly.
8. While the cheesecake is baking, prepare the topping. Heat the heavy cream in a small saucepan until it just simmers. Remove from heat and add the finely chopped semi-sweet chocolate and ground cardamom. Let it sit for a minute, then stir until the chocolate melts and the mixture is smooth.
9. Once the cheesecake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, run a knife around the edges to loosen the cheesecake from the pan.
10. Pour the chocolate topping over the cooled cheesecake, spreading it evenly with a spatula.
11. Refrigerate the cheesecake for at least 4 hours or overnight to set.
12. Before serving, carefully remove the sides of the springform pan. Dust the top of the cheesecake with cocoa powder.

Ingredient notes

• Cardamon: This is an optional ingredient. If you want a straight-up chocolate cheesecake, you can leave it out.
• Chocolate cookies: I love using Oreo Cookies in my chocolate cheesecake recipe. Go ahead and experiment with other cookies.

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5. Matcha Basque Cheesecake

With Basque cheesecake hot on the scene, I had to include this recipe. The vibrant green matcha gives the cake a fun yet sophisticated look and taste.
Basque cheesecakes have a little burnt topping, a flavor that contrasts beautifully with its sweet interior. They are also pretty easy to whip up!

• Preparation time: 30 minutes
• Baking time: 1 hour 30 minutes
• Chilling time: 4 hours or overnight
• Tin: 9-inch springform pan
  

Method:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Set aside.
2. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
3. Add the eggs, one at a time, beating well after each addition.
4. Sift in the all-purpose flour and matcha powder. Mix until fully incorporated.
5. Gradually add the heavy cream and vanilla extract to the mixture, beating until smooth.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake in the oven for 1 hour 30 minutes, or until the top is golden brown and the center is slightly jiggly.
8. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
9. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set.
10. Before serving, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
11. Dust the top with powdered sugar for an elegant touch.

6. Baked Ricotta, Maple Syrup, and Lemon Cheesecake

This is a gorgeous, grown-up cheesecake. The maple syrup flavor pairs beautifully with the slightly tart ricotta cheese and lemon flavor.

• Preparation time: 30 minutes
• Baking time: 1 hour 15 minutes
• Chilling time: 4 hours or overnight
• Tin size: 9-inch springform pan
  

Method:

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set aside.
2. Mix the graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the ricotta cheese and granulated sugar until smooth.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the sour cream, maple syrup, lemon zest, lemon juice, and vanilla extract until fully incorporated.
6. Pour the filling over the crust in the pan and smooth the top with a spatula.
7. Bake in the preheated oven for 1 hour 15 minutes, or until the edges are set, and the center is slightly jiggly.
8. While the cheesecake is baking, prepare the topping. Mix the sour cream and maple syrup in a small bowl until well combined.
9. Once the cheesecake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, spread the sour cream and maple syrup topping over the slightly cooled cheesecake.
10. Let the cheesecake cool completely, then refrigerate for at least 4 hours or overnight to set.
11. Before serving, carefully remove the sides of the springform pan. Garnish with lemon zest for a pop of flavor and presentation.

Ingredient Notes

• Maple syrup: Can we substituted for runny honey in this recipe.
• Lemon Zest: Orange zest works beautifully with this flavor combination, too.

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7. No-Bake Raspberry and White Chocolate Cheesecake

For days when you don’t feel like switching on the oven, you still want to turn out a tasty cheesecake. The combination of white chocolate and cream cheese “set” this delicious no-bake cheesecake.

• Preparation time: 30 minutes setting time
• Setting time: 4 to 6 hours or overnight
• Tin size: 9-inch springform pan

Method:

1. Make the base: In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill while you prepare the filling.
2. Make the filling: In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Gradually add the melted white chocolate to the cream cheese mixture, mixing until well combined.
4. Gently fold the whipped cream until fully incorporated, creating a light and fluffy texture.
5. Pour the filling over the chilled crust in the pan, spreading it evenly with a spatula.
6. Combine the raspberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and release their juices, about 5 minutes.
7. Stir in the cornstarch mixture and cook for another 2 minutes until the sauce thickens. Remove from heat and let it cool completely.
8. Once the raspberry sauce is cooled, drizzle it over the cheesecake filling, creating a swirl pattern with a spoon or spatula.
9. Place the cheesecake in the refrigerator for 4 to 6 hours or overnight until firm.
10. Before serving, carefully remove the sides of the springform pan. Slice and serve chilled.